Memphis-Style Barbecued Pork Ribs
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
56
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 cups
Barbecue Sauce (neely's)Directions:
1
Rinse the rib slabs in cold water, and pat dry with paper towels
2
Place the slabs on a clean chopping board
3
Using your fingers, pull off the thick white membrane
4
Use a small knife to trim off the excess fat and meat
5
Using a sharp knife, trim off the brisket bone
6
Season both sides of the slab with salt and Neely's Barbecue Seasoning, and refrigerate for at least 1 hour, or up to a day in advance
7
When you're ready to cook the ribs, preheat the grill to 250°F, preferably using a combination of hickory wood and charcoal
8
Place the slab on the grill away from (not directly over) the flame (using indirect heat)
9
Cook the slab curl-side up for approximately 2 1/2 hours
10
Flip the slab over to finish the cooking, about 1 more hour, or until you get the full "bend" in the slab (see Tony's Tip)
11
For dry ribs, pull the ribs off the grill, and sprinkle more Neely's Barbecue Seasoning over the entire slab
12
Cut between the bones and serve
13
For wet ribs, pull the ribs off the grill, and pour Neely's Barbecue Sauce over the slab
14
Slice between the bones into individual portions, and serve
15
Rinse the rib slabs in cold water, and pat dry with paper towels
16
Place the slabs on a clean chopping board
17
Using your fingers, pull off the thick white membrane
18
Use a small knife to trim off the excess fat and meat
19
Using a sharp knife, trim off the brisket bone
20
Season both sides of the slab with salt and Neely's Barbecue Seasoning, and refrigerate for at least 1 hour, or up to a day in advance
21
When you're ready to cook the ribs, preheat the grill to 250°F, preferably using a combination of hickory wood and charcoal
22
Place the slab on the grill away from (not directly over) the flame (using indirect heat)
23
Cook the slab curl-side up for approximately 2 1/2 hours
24
Flip the slab over to finish the cooking, about 1 more hour, or until you get the full "bend" in the slab (see Tony's Tip)
25
For dry ribs, pull the ribs off the grill, and sprinkle more Neely's Barbecue Seasoning over the entire slab
26
Cut between the bones and serve
27
For wet ribs, pull the ribs off the grill, and pour Neely's Barbecue Sauce over the slab
28
Slice between the bones into individual portions, and serve